Feijoa fruit wine and preparation method thereof

A technology of fruit wine and fruit wine, applied in the preparation of alcoholic beverages, biochemical equipment and methods, methods based on microorganisms, etc., to achieve the effects of good taste and purity, simple and easy brewing process, and good color quality

Pending Publication Date: 2017-07-14
SOUTHWEAT UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, there are few domestic reports and patents about feijoa processed products, and the proc

Method used

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  • Feijoa fruit wine and preparation method thereof
  • Feijoa fruit wine and preparation method thereof
  • Feijoa fruit wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0034] The flow process of the preparation method of feijoa fruit wine of the present invention is:

[0035] Preparation of feijoa pulp:

[0036] Whole feijoa fruit → washing (soaked in 0.1% potassium permanganate for 5 minutes) → washing → draining → color protection, crushing, beating → original feijoa pulp.

[0037] Feijoa fruit wine brewing process:

[0038] Feijoa pulp → enzymatic hydrolysis → adding a small amount of sugar and activated Saccharomyces cerevisiae → pre-fermentation (adding a small amount of sulfurous acid or sulfite) → filtering → juice composition adjustment (TSS to 20%) → post-fermentation → adding clarifier (chitosan+gelatin)→aging→filtering→re-aging→ultrafiltration→blending, quality control monitoring→filling→sealing→finished product.

Example Embodiment

[0039] Example 1:

[0040] A preparation method of feijoa fruit wine, comprising the following steps:

[0041] Step 1. Raw material selection: select fresh feijoas that are free from mildew, mechanical damage, rot and deterioration, disease-free, moderate maturity, uniform color, firm and elastic fruit as winemaking raw materials, and clean the feijoas with cleaning solution Finally, rinse with water and drain; the cleaning solution is 0.1wt% potassium permanganate solution;

[0042] Step 2, according to the material-to-liquid ratio of 5:1, add the drained feijoa fruit into the color protection solution for color protection for 20 minutes, and then beat to obtain the original feijoa fruit pulp; the color protection solution has a volume ratio of 1 : 10g / L of erythorbic acid sodium salt solution and 0.1wt% citric acid solution;

[0043] Step 3: Add pectinase and cellulase to the original feijoa fruit pulp, store at room temperature for 2 hours; then add activated Angel Wine d...

Example Embodiment

[0048] Example 2:

[0049] A preparation method of feijoa fruit wine, comprising the following steps:

[0050] Step 1. Raw material selection: select fresh feijoas that are free from mildew, mechanical damage, rot and deterioration, disease-free, moderate maturity, uniform color, firm and elastic fruit as winemaking raw materials, and clean the feijoas with cleaning solution Finally, rinse with water and drain; the cleaning solution is 0.1wt% potassium permanganate solution;

[0051] Step 2, according to the material-to-liquid ratio of 10:1, add the drained feijoa fruit into the color protection solution for color protection for 30 minutes, and then beat to obtain the original feijoa fruit pulp; the color protection solution has a volume ratio of 1 : 10g / L of erythorbic acid sodium salt solution and 0.1wt% citric acid solution;

[0052] Step 3: Add pectinase and cellulase to the feijoa pulp, store at room temperature for 4 hours; then add activated Angel Wine dry yeast, stir...

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Abstract

The invention discloses feijoa fruit wine and a preparation method thereof. The preparation method comprises the following steps of taking fresh feijoa fruits as raw materials, performing preprocessing, such as cleaning, crushing, color protection and beating; adding a small amount of complex enzyme preparation and active wine-making dry yeast, supplementing a small amount of sugar, using sulfurous acid or potassium sulfite to adjust pH, adjusting sugar degree to about 20 percent through pre-fermentation and filtration, adding compound clarifying agents, such as chitosan and gelatin to assist clarification and deastringency, and performing post fermentation; sampling, adjusting indexes, such as alcoholic strength, filtering by refined filtration devices, such as a centrifuging device and an ion exchanging device, continuously ageing, changing a tank, and ageing again for not less than 9 months; and finally, performing centrifugal ultra-filtration to obtain a product. A making process provided by the invention is simple and feasible, the obtained fruit wine is relatively natural, good in color and luster quality and good in mouthfeel and purity, has unique taste of the feijoa fruits, is rich in anthocyanin, and has antioxidant, anti-ageing and antimutation effects; and for a drinker, a drinking requirement of the drinker can be met, and the feijoa fruit wine has a health-care effect.

Description

technical field [0001] The invention relates to a fruit wine, in particular to a feijoa fruit wine and a preparation method thereof. Background technique [0002] Feijoa is a perennial subtropical evergreen shrub plant of the genus Myrtle in South America. Because the fruit matures, it emits a mixed aroma like pineapple and guava or pineapple and strawberry. The fragrance is long-lasting, also known as pineapple. Pomegranate. Fresh feijoa fruit and flowers are the main edible parts. Its fruit is round, oval, pear-shaped or oblong. The fruit is blue-green to gray-green, and the pulp is creamy, soft, thick and juicy. Containing stone cells, sweet to slightly sour taste, after a few days of ripe harvest, it becomes slightly soft, giving off a mixed aroma like pineapple and guava or pineapple and strawberry, with a long-lasting aroma. Feijoa is a high-vitamin, high-mineral, high-fiber, high-antioxidant, low-calorie health food. It is rich in water-soluble iodide, proanthocyani...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 彭凌张猛王丹
Owner SOUTHWEAT UNIV OF SCI & TECH
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